Rice mill – Processing
Normally the task of rice farmers ends in this phase, Cascina Fornace instead continues in processing. To work directly our rice is a very clear choice: in our area only few (3 or 4) companies have production cycle completely closed. We chose this way to focus on total quality, because by taking care of all stages of the production process we can control each step and achieve the best result.
After drying, rice, in this phase called "paddy rice", is stored in silos and subdivided by type. Before arriving at our tables, rice undergoes a process of variable working according to the final product we want to obtain (full, semi-integral or white rice). Rice, taken from the silos, is mechanically brought to the husking / bleaching plant; the first pass allows to remove any straw residues and impurities, then it goes to the stage where the ripe grains are separated from the green grain or the grains not matured.
The machinery used is the Paddy separator, which dates back to 1907, with cast iron, steel and wood parts and which makes a precise separation between paddy rice and whole rice. Today it is still the best machinery to handle this processing phase. At this point, the various steps of husking begin and we decided to keep separate production lines (traditional / Amburgo) depending on the type of rice to be treated in order to raise the quality level of the product. The traditional line deals with Indica rice type, characterized by narrow and long grain. Husking is made by stone pressure; grains go through two circular stones that rotate in reverse, without overheating the product and minimizing the "stress" caused to the grain.
The line devoted to japonica quality, on the other hand, is worked by the 1924 whitening machine Amburgo. This type of conical stone whitening machines is the best in the market, allowing for unforced, non-aggressive husking and bleaching of the grain by decreasing the chances of breaking it and a greater uniformity of grain magnitude.
A special composition of abrasive materials covers a cone trunk creating an emery grinder. The mills are mounted on a tree that rotates them and is surrounded by a drilled metal drum. When the cone rotates, the rice passes into the space between the cone and the basket and falls down, but the cone rotation drags it to make several turns before going out.
The resulting waste is called husk, a flour rich in fiber with high fat and protein content. Several steps are taken, with the first we get the whole rice, with the subsequent steps we get the semi-integral rice and finally the white rice. At the end of all the steps, rice passes through an optical picker who has the task of discarding grains with color and shape imperfections.
With the Paddy separator and the withening machine Amburgo embedded in the machining process, we will be able to offer you a very high quality product, using the proven steady techniques and machines from the past that are still the best for noble cereal processing.